I was inspired on this dish by something I saw online from Mario Batali. His flavors are so clean and beautiful, I almost felt bad about changing up the ingredients and recipe... until I tasted the result. Very filling and a perfect meal.
Farro and Vegetable Soup
- 1/4 c. farro
- 1 leek, thoroughly rinsed and white portion cut into half-moons
- 1 rib celery, diced
- 1 carrot, peeled and diced
- 1/4 small yellow onion, diced
- 1 tsp. Herbs de Provence
- 1 garlic clove, minced
- 1 T. tomato paste
- 1/2 of a 14.5-oz. can of cannellini beans
- 2 c. vegetable stock
- olive oil
- handful of parsley, torn for garnish
- 1/2 lemon, zested
Heat 1 T. of olive oil in a soup pot. Add the onion, leek, celery, and carrot. Season with salt and let soften for 6-7 minutes over medium-low heat. Add the garlic and stir for another minute, then add the far and stir so that the oil coats the grain. Let it toast for 1-2 minutes. Add the Herbs de Provence and the tomato paste and stir to waken up the tomato paste. Add in the stock and stir. Simmer for 30-40 minutes. Ladle into bowls and garnish with the parsley and lemon zest.